Corn Pancakes

Tortitas de Elote
Fresh corn makes irresistible little pancakes, to accompany entrées, such as sauced meat or poultry dishes, or as a quick snack topped with salsa. The batter is easy to make and quick to cook.
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Ingredients

Makes about 16 small pancakes

  • 2 medium ears corn shucked
  • ¼ cup milk
  • 1 large egg beaten
  • ½ cup all-purpose flour
  • ¼ cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1 tablespoon vegetable oil

Instructions

  • Cut the kernels from the corn cobs, and scrape the cobs to release the corn milk.
  • Put in a bowl.
  • Stir in the milk and egg.
  • In another bowl, mix the flour, baking powder, and salt.
  • Stir the dry ingredients into the corn mixture and mix well.
  • In a medium nonstick skillet, heat the oil over medium heat.
  • Spoon about 2 tablespoons of batter into the oil to form a small pancake.
  • Repeat and cook about 3 pancakes at a time about 1 to 2 minutes on each side, or until golden brown.

Notes / Tips / Wine Advice:

Serve hot.
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Course Pancake’s / Crepes
Cuisine Mexican